Only a Food Snob Can Get 15/15 on This Quiz

What does tartare refer to?

• A spreadable paste of seasoned ground meat and fat

• Eggs extracted from fish

• A salad consisting of tender mixed greens

• Raw meat or fish cakes

What is sous vide?

• Deep frying food in batter

• Plunging food into boiling water first and cold water after

• Sealing food in an airtight plastic bag and placing it in a water bath for a long period of time

• Cooking food on skewers

Do you know what confit means?

• Food that is cooked in both moist and dry heat

• Meat that is cooked and stored in its own fat

• Meat soaked in heavily salted water

• Liver of a goose or duck that’s been specially fattened

What is an amuse-bouche?

• An intentionally unassembled dish

• A small sampling of food served before a meal

• A meat dish served with gravy made from juices from its own cooking

• A finely ground mixture of different spices

What does raclette mean?

• A heated wheel of cheese

• Small dough dumplings

• Flat, round cakes of pastry

• Thin slices of raw beef

Do you know what an emulsion is?

• The blending together of two liquids that don't typically go together

• Soured and thickened cream

• Clarified butter

• A clear soup made from a richly flavored stock

What is the word chiffonade referring to?

• To inject flavors into an ingredient

• To cook food partially

• To gently break down

• To slice into very thin strips

What does demi-glace mean?

• A sweet and sour flavoring for sauces

• A rich brown sauce made from reduced veal and beef stock

• Meat cooked slowly in liquid

• A light, whipped, and flavored mousse

Do you know what a compote is?

• A sweet custard with caramelised sugar

• A chilled dessert of fresh or dried fruit cooked in a syrup

• Liquid separated from its sediments

• Liquid thickened and intensified by simmering

What is a coulis?

• A small glass of alcohol served before a meal

• A dish of seafood marinated in citrus juice

• A thick sauce made from puréed and strained fruits or vegetables

• A spicy, aromatic chile paste

Do you know what macerate refers to?

• Soaking foods in liquid so that they take on the liquid's flavor

• Exposing food to radiation

• Separating meat from bone and fat

• Cooking the fat out of something

What does meuniere refer to?

• A French method of cooking where foods are lightly floured and then fried or sautéed in butter

• All the ingredients and tools necessary to prepare a certain recipe

• A liquid which has been reduced until it is nearly dry

• A binding agent of cream and egg yolks

What does roux mean?

• Thick tenderloin steak

• Liquor drizzled on food while cooking and ignited after

• A sauce base made by combining butter and flour over heat into a paste

• A mixture used to season soups and stews

What is a gremolata?

• Something that has been semi-frozen to have a slushy texture

• An Italian garnish of minced garlic, parsley, lemon rind and shredded basil

• A Mexican filled pastry

• A dish cooked with tomatoes, anchovies, and olives

What is en papillote referring to?

• A specific blend of herbs native to the south of France

• Food cooked in sealed parchment paper

• Food cooked and served in individual pots

• Small starter dishes intended to be eaten by hand